Cupcakes

Do you remember life before kids? When you stayed out late, dressed up, slept in? When holidays were easy, days were less organised, and you did as you pleased?
This topic seems to be coming up a bit at our place lately. We recently had friends stay whose company we had not shared since having children. Naturally this lead to reminiscing about our young days. We talked about parties, long car trips, late nights and late mornings. My husband fantasised about watching football instead of ABC 2, reading Golf Digest instead of ‘We’re Going on a Bear Hunt’, and listening to hard rock as opposed to Kasey Chambers and the Little Hillbillies.
The time passed quickly. As they were packing their car to leave I felt that the few days we had together were richer than anytime we had previously shared. The way our children played, the way our parenting styles were so similar, the way everyone pulled together and looked after me while I was unwell; the way that despite everything that had taken place over the years it was as though we saw them yesterday. It was beautiful, and for a sensitive soul like me, overwhelming. I did not want to let them go. At the very least I wanted to keep the kids.
I’ve had my dress ups, my parties, my long car trips, my late nights and to be honest I was never any good at late mornings; I am happy to now embrace a little bit of organisation, and I am even accepting never quite getting as much sleep as I would like. Despite what my husband says, he loves Shaun the Sheep and knows every word to The Ballard of Poppa Bill. Life might be a bit harder then it once was, but it is richer in every sense and we wouldn’t have it any other way.
Prior to having my babies I do not think I had ever made cupcakes. Since becoming a Mother I have quickly learnt that a good cupcake recipe is essential. I hope you enjoy our version as much as we do.

Vanilla Cupcakes

1/3 cup honey

40 (1.4oz) grams butter or coconut oil

1/2 cup coconut flour

3 eggs

1/4 cup coconut milk

2 teaspoons vanilla

1/2 teaspoon baking powder

pinch of salt

Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit.

Line a muffin tray with 6 large patty pans. I always lightly grease my patty pan cases but this may not be necessary.

Melt the butter or coconut oil and honey over a low heat until combined.

Sift the flour and baking powder into a mixing bowl, add the eggs and stir until combined, add the coconut milk. Stir in the melted honey mixture and the vanilla and salt.

Spoon the mixture evenly into the six patty pans. Bake for 20 – 25 minutes or until lightly golden and an inserted skewer comes out cleanly.

Pink Icing

2 tablespoons honey

4 tablespoons coconut oil

1 – 2 teaspoon beetroot juice*

Chocolate Icing

2 tablespoons honey

2 tablespoons coconut oil

2 tablespoons cacao or cocoa or carob

In a blender, food processor or with a cup and fork, mix your icing ingredients until well combined. If you would like the icing to be thicker you can place it in the fridge for a short time, simply mix again before applying to well cooled cakes.

*This is a quick and easy method to get beetroot juice for colouring recipes. Peel a small beetroot and grate on the zesting side of your peeler. Put a sieve or tea strainer over a small bowl, place the beetroot into the sieve and push down onto it to release the juice. You will now have a little bowl of lovely pink food colouring. Easy!

I also love using this recipe as a quick and easy chocolate icing